Cat Fish (Khagga)

Fresh Cat Fish (Khagga) – Meaty & Flavorful for Pakistani Curries

Cat Fish, locally known as Khagga, is a firm, meaty freshwater fish that is highly valued across Pakistan for its rich taste and excellent curry performance. Its flesh is dense yet tender, allowing it to absorb spices deeply without breaking apart during cooking.

Khagga has a mild-to-rich flavor profile, making it ideal for traditional Pakistani gravies, masala curries, and slow-cooked dishes. It delivers a high meat yield, making it a practical choice for families and bulk cooking. Whether prepared in a thick onion-tomato curry or lightly pan-fried before gravy, Cat Fish holds its structure beautifully.

At Anbar Fish, Cat Fish (Khagga) is carefully cleaned, hygienically processed, and delivered through a nationwide cold-chain system, ensuring freshness for customers across Pakistan.

Similar Seafood You May Like

• Rohu Fish

• Singhara Fish

• Tilapia Fish

Flavor Profile

Catfish (Khagga) has a strong, fishy flavor, which some find robust and others find overpowering. Its meat is darker, softer, and higher in fat, making it better suited for heavily spiced or deep-fried recipes. It is ideal for fish fingers, pakoras, and street-style masala fish, where its odor and taste are masked by rich seasonings.

Nomenclature

• English Name: Catfish, Threadfin Catfish
• Local Name: Khagga, Singhara, Rinji
• Scientific Name: Arius thalassinus

Habitat

Catfish (Khagga)  is widely distributed in the tropical coastal waters of the Arabian Sea, especially near river mouths and muddy sea bottoms along the coasts of Karachi, Keti Bandar, and Balochistan. It thrives in shallow, nutrient-rich environments and is caught in large quantities during multi-species hauls.

Catching Method

At Anbar Fish, Catfish (Khagga) is sourced using coastal gillnet and trawl net methods, especially when schools of catfish are spotted. These fish are typically brought in as part of bulk landings and quickly processed to maintain freshness.

Physical Attributes

Catfish do not have scales on the body. Catfish are so-named because of their whisker-like barbels, which are located on the nose, each side of the mouth, and on the chin. Most catfish possess leading spines in their dorsal and pectoral fins.

Color

Catfish are white to silvery on the undersides shading to grayish blue or olive green to nearly black at the top of the back

Size

On average, the Catfish size range is 200 to 3000 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Catfish is preferred for slices, Boneless fillet, and boneless fingers.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 75%
• Headless and Gutted: 60%
• Slices: 58%
• Boneless: 38%

Why Cat Fish (Khagga) is Popular

• Firm meat that does not break in curry
• Absorbs spices exceptionally well
• High meat yield with minimal waste
• Suitable for family meals and daawats
• Widely used in Pakistani and South Asian cooking

Health Benefits of Cat Fish

• High-quality lean protein
• Naturally low in saturated fat
• Supports muscle health and energy
• Easy to digest compared to oily fish
• A wholesome option for balanced diets

(No artificial processing or preservatives, Read more at The Nutrition Source)

Best Ways to Cook Cat Fish (Khagga)

Traditional Curry – Onion, tomato, and garam masala base
Masala Fry – Lightly fried before gravy for deeper flavor
Spicy Karahi – Thick masala with green chilies
Pepper Fry – Simple pan-fry highlighting the fish’s texture

Chef Tip: Lightly marinate Khagga with salt and turmeric before cooking. Pan-sear briefly before adding to curry to lock in moisture and enhance taste.

Frequently Asked Questions (FAQs)